Heat waffle iron; spray with non-stick cooking spray.

Combine Bisquick, milk, oil and egg in a mixing bowl; stir until blended. Pour onto center of hot waffle iron. Close lid of waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle.

To make raspberry cream topping, fold fruit spread gently into container of Cool Whip until fruit is dispersed evenly, but still has little pieces showing. Spoon or pipe onto plated waffle and add fresh berries and maple syrup, as desired.